I'm a self-taught cake artist and I have a question that I just can't seem to find the answer to so I thought I'd ask and see if anyone has any suggestions!
I'm making a cake for a show, and the cake will NOT be eaten. Since it's not going to be eaten, but still needs to be cake, I will be using non-perishable icing and it will be fondant-covered.
I was wondering if I made it well ahead of time (I work full-time, not making cakes) would the cake beneath the fondant shrivel or shrink or collapse if it was made as early as a month and a half to two months before the show?
Any help or suggestions would be greatly appreciated! Wingin' in here! :)
Here's a recipe originally posted here in the forums by bobwonderbuns:
1 Box Cake Mix (any)
3 TBSP Meringue powder
3 TBSP Flour
1 Cup water
Mix well. Batter will be thick. Smooth out in pan and bake at 350 until browned.
I've used it several times and it's great. I've kept cakes made from it and covered in fondant for over a year. A couple of cautions, though. It's not great for carving as it's pretty hard to cut. if you're going to carve it, plan on doing so pretty much as soon as it cools. It also doesn't rise as well as real cake so you may need to bake additional layers.
AI have had no trouble freezing cakes covered in rolled buttercream. I am not sure if fondant does as well after freezing, however. I just let the cake defrost at room temp covered tightly in cling wrap; this prevents condensation from puddling on the cake as it actually causes the water to stick to the cling wrap. Just an amateur here, but that is my 2 cents!
Thank you guys for the input!
I might try that recipe out. It will be a sculpted cake though so I might have to stick with my own recipe. Do you think I could lessen the amount of meringue powder and that might make it easier to carve? I will have to play around and see, if I can find the time!
Unfortunately I won't be able to freeze the cake once I've got it together, as it will be way too large for either of my freezers. :(
I'm going to give it a go and hope for the best!
Do you think I could lessen the amount of meringue powder and that might make it easier to carve?
Oh, maybe...I never thought of that. Could be.
On my most recent competition cake I didn't use this resipe because of the rising issue and I knew that I wouldn't be able to carve right away. I ended up using straight up dollar store mixes, prepared according to the box (I was so ashamed ). I baked over 2 weeks ago, had the layers frozen for a week, and decorated on Saturday the 9th and it still looks really good. When is your competition? I'll keep you posted as to how long it lasts .
I will have to give it a try with one box and see what happens!
It's for That Takes the Cake, in AustIn, TX starting on the 23rd of February so I have about 2 months. I did the show 2 years ago, my first show, and was working up to the last minute on it (even painting it in a moving vehicle in the middle of the night on a 4 hour drive to Austin the morning of the show) to make it. Totally underestimated the time it would take. I registered for last year's show but wasn't able to finish my cake, as I was new at my job and didn't have any vacation days.
So, trying to get as much done early as I can. With the amount of detail I'm planning on, I won't be able to cover it in fondant and decorate it in the few days before the show due to only having 1 week of vacation, which is already reserved for my sister's wedding.
I plan on finishing my cake this year and making it to the show! *fingers crossed*
I think this weekend I will give it a try with half the meringue powder and see what happens. I will post my results!
And thank you again!